Intensive Professional Program in French Pastry

    Publication date - 24/05/2017

    Taught in English - 5 months (660 hours) + 3 month internship (optional)

    Interested in becoming a fine pastry chef ? FERRANDI teaches students the fundamentals and advanced techniques to become experts in pastry : cakes, candies, tarts, individual desserts, ice creams, viennoiseries …
    The training can be followed by an optional 3 month internship (for students who demonstrate a high level of motivation and competency based on grades, attendance and overall performance during the training) with a pastry shop, restaurant or hotel.
    Work in FERRANDI’s professional pastry labs in groups of 14 participants maximum, where each student has his/her own workstation and prepares recipes from A to Z. Learn from a professional pastry chef who will teach you the bases of doughs, creams, fillings, icings and more, as well as brioches and viennoiseries.

    Program

    The pastry program includes 660 teaching hours, over 70% spent in the kitchen

    • Pastry Techniques
      Tart crusts, puff pastry, pâte à choux, biscuits for entremets, creams, icings and glazes
      Decorating techniques
      Traditional and contemporary tartes, cakes / entremets, individual pastries, petit-fours, gateaux de voyage, chocolate molding, chocolate bonbons, French confectioneries, ice creams, frozen desserts …
       
    • Dessert and Beverage Pairing
      An introductory course to wines and other beverages that can be served with desserts.
       
    • Guest Chef demonstrations
      Well known guest Chefs will be invited to make demonstrations of their own recipes. These Chefs will use advanced techniques to produce modern and trendy pastries. 
       
    • Applied Art 
      An overview of drawing and painting skills applied to pastry.
       
    • Creativity project
      Participants will receive 15 hours of practical art classes working towards a creativity project in which they will design and produce their very own pastry. As a final exam, participants will present their creation to a panel of judges.
       
    • Professional French
      Beginner to advanced beginner levels : basic grammar, vocabulary related to gastronomy (equipment, techniques, action verbs …).
       
    • Gastronomy-related conferences and visits
      Artisans, culinary demonstrations, guest chefs, special dinners, conferences on specific themes
       
    • Study Trip
      At the end of the program, students will take a three-day trip to a French region or city to discover its history culture and gastronomy  

    Course Schedule

    Courses run from Monday through Friday.  There are no courses on weekends.
    Groups will alternate between morning weeks (7:30 – 4 PM generally) and afternoon weeks (11 AM – 6.30 PM generally).  Schedules are not regular and may vary from one week to another.
    A general week includes 35 to 40 hours of courses per week of which 25 will be spent in the pastry lab.

    Tuition

    Tuition for the Intensive Professional Program in French Pastry is 23,000 Euros, and incudes uniforms, toolkit, course materials, excursions.
    Tuition does not include housing and living expenses in Paris.
    See Admissions for more information.

    Internship

    The internship is a unique experience to observe and to gain a better understanding of the workings of a professional kitchen.  
    The internship is optional and lasts 3 months.  Students who meet performance and attendance requirements will be placed by their chef-instructor in prestigious restaurants, hotels and pastry shops in France.   
    Internships in the student’s home country are authorized with permission.

    Language of Instruction

    All teaching in this program will be in English (or in French with simultaneous translation).  Course materials will be in English.  
    Although knowledge of the French language is not a requirement to be admitted to the program, it is important for the internship and more generally for daily life in Paris.  

    After the program … 

    FERRANDI prides itself in the quality of its facilities, instructors and professional network. Our students and graduates are sought after by Michelin-starred restaurants, luxury hotels and renowned chefs for their professionalism and their ability to integrate into a kitchen quickly and efficiently.
    Graduates of the FERRANDI Intensive Professional Program in French Cuisine move on to careers in prestigious restaurants in France and abroad or start their own businesses in their home countries.